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Waverly Collared Beef
From The Rural cook book, 1907
Serves 7
Slice thinly to show the dressing.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
655Calories
79 gProtein
3 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein79 g
Carbohydrates3.2 g
Fiber0.8 g
Sugars1.8 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol260 mg
Sodium677 mg
Potassium1429 mg
Calcium64 mg
Iron8.1 mg
Magnesium91 mg
Phosphorus827 mg
Zinc19 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C12 mg
Vitamin A174 mcg
Vitamin E0.7 mg
Vitamin K67 mcg
Vitamin B62.3 mg
Vitamin B126.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)24 mg
Folate24 mcg
Choline235 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 14. The excerpt below is the record exactly as published.
Waverly Collared Beef. — Com a six -pound piece of the thick part of the brisket by putting it in brine strong enough to float an egg, to which is added a heaping teaspoonful of saltpeter, one of brown sugar and a saltspoon of red pepper. Leave it in five or six days in Summer ; eight or 10 in Winter. Us£ an earthen crock, and turn the meat every two or three days. Grate two large carrots, a good-sized stick of horseradish, and chop flne a large bunch of parsley
Cook this with the app: pantry check, scaling, and the assistant.